Italian · Dinner

Ricotta ravioli with tomato butter

Name: Ricotta ravioli with tomato butter
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups Italian 00 flour, 360 grams, plus more for dusting; 4 large eggs; 1 tablespoon water, only if needed; 1 teaspoon kosher salt, divided; 15 ounces whole-milk ricotta, drained overnight; 3/4 cup finely grated Pecorino Romano, divided; 2 tablespoons chopped flat-leaf parsley; 1/8 teaspoon freshly grated nutmeg; 1 28-ounce can whole peeled tomatoes, crushed by hand; 1 small yellow onion, peeled and halved; 6 tablespoons unsalted butter, divided; 8 basil leaves

Thin fresh egg-pasta pillows filled with drained ricotta and Pecorino, gently coated in a simple tomato sauce rounded with butter.

About 2 hr 50 minTotal

About 1 hr 50 minActive

$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

A long rolling pin works if both sheets are rolled evenly and nearly translucent.
Best hand-cranked starting point
Marcato Atlas 150 Classic Pasta Machine
View at Amazon
Another workable path: A long rolling pin works if both sheets are rolled evenly and nearly translucent.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe's progressive sheet thinning, then verified the Atlas 150 roller width, ten thickness settings, hand crank and clamp, classic model identity, care requirements, and exact Amazon destination. Kwilt has not rolled pasta with this machine.
Marcato Atlas 150 Classic Pasta Machine: Its rigid clamp, smooth rollers, and ten-position dial make it practical to thin rested dough gradually into matching sheets that seal around ricotta without thick seams or torn centers. Trade-off: The machine needs a secure counter edge, two free hands, dry brushing rather than sink washing, and more storage space than a rolling pin.
Another workable path: Roll the dough by hand with a long pin until it is thin enough to see a hand shadow through it, keeping both ravioli sheets even and lightly floured.
Sources
Marcato Atlas 150 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

3 cups Italian 00 flour, 360 grams, plus more for dusting
4 large eggs
1 tablespoon water, only if needed
1 teaspoon kosher salt, divided
15 ounces whole-milk ricotta, drained overnight
3/4 cup finely grated Pecorino Romano, divided
2 tablespoons chopped flat-leaf parsley
1/8 teaspoon freshly grated nutmeg
1 28-ounce can whole peeled tomatoes, crushed by hand
1 small yellow onion, peeled and halved
6 tablespoons unsalted butter, divided
8 basil leaves

Instructions

Mound flour, make a well, and beat in eggs with 1/2 teaspoon salt. Draw in flour until a shaggy dough forms, adding water only if dry crumbs will not join. Knead 8 to 10 minutes until smooth, wrap, and rest 1 hour.
Mix drained ricotta with 1/2 cup Pecorino, parsley, nutmeg, and remaining salt. Refrigerate while rolling. Simmer tomatoes, onion, 4 tablespoons butter, and basil uncovered for 25 minutes; discard onion and keep sauce barely warm.
Divide dough into 4. Roll one piece at a time through a to a thin, translucent sheet, keeping the rest covered. Pipe tablespoon mounds 2 inches apart, brush around them lightly with water, cover with another sheet, and press outward around every mound to expel air before cutting.
Boil ravioli in gently salted water in batches until the pasta is tender at the sealed edge and the filling is steaming hot, 3 to 5 minutes. Lift with a spider directly into the tomato pan.
Add remaining 2 tablespoons butter and 1/3 cup pasta water; swirl gently until sauce clings without tearing the ravioli. Serve immediately with remaining Pecorino.

ItalyItalian regional home cooking

From the table

About this recipe

Ricotta-filled ravioli have many legitimate Italian regional forms, sauces, and cheese traditions. This cow’s-milk ricotta version is intentionally broad rather than presented as one universal original, pairing carefully sealed fresh pasta with a restrained tomato-butter sauce.

Ricotta ravioli have many legitimate regional sauces and fillings; this is a simple cow’s-milk ricotta version paired with tomato-butter sauce, not a claim of one universal Italian original. Overnight draining protects the seals, and pressing air away from the filling prevents balloons that burst in the pot. This Kwilt version follows the reviewed household adaptation: Synthesize documented southern ricotta-ravioli practice with a restrained tomato-butter finish and explicit sealing controls for a reliable home version.

Sources

Dinner does not stop at the recipe